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Hazelnut Crumble with Black Doris Plums

 

Hazelnut Crumble with Black Doris Plums  name

This recipe can be used with any combination of fruits but works best with plums frozen rather than bottled.

800g plums (frozen or bottled drain first)
50g light brown sugar
finely grated zest 1 orange
1 tsp ground cinnamon
1 tsp plain flour (omit if using gluten free option)

Crumble
250g plain flour (replace with gluten free flour for gluten free option)
150g butter
80g caster sugar
80g demerara sugar
50g ground roasted and skinned hazelnuts

Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums.
Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

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